One of our old favourites; another way of describing this Seared Beef Fillet, Capers & Red Pepper Tian is a ‘thinking person’s steak tartare’. If you’ve ever thought that you’d like to try a steak tartare but can’t get past the idea of putting raw meat in your mouth, then this could be just what you’ve been waiting for.
It’s a beautifully light salad made from medium cooked and diced fillet steak. It’s very easy to produce and can be made well in advance if you’re throwing a dinner party.
The dish takes very little time to prepare and the most taxing part of making it is a little bit of chopping practice and a small amount of `tasting for seasoning` at various stages in the preparation.
Ingredients
- 1 Fillet steak
- 2 tablespoons of small capers
- 1 red pepper that has been roasted at a high temperature, with the charred skin and seeds removed and finely diced
- 1 small shallot, finely diced
- 1 teaspoon of creamed horseradish
- 1 tomato, seeded and finely chopped
- 1 gherkin, finely chopped
- Salt and coarse ground black pepper to season
- Small amount of chives, finely chopped
- A drizzle or glug of extra virgin olive oil, as much or little as you like.
Method
- Heat a pan.
- Season the meat by brushing with a small amount of cooking oil and seasoning with salt and coarsely ground black pepper.
- Seal the fillet steak in a hot pan getting a good brown colour on all sides of the meat. Cook the meat to your personal taste, anywhere between mooing and cremated.
- Set the meat aside to cool.
- In a bowl, mix together the capers, diced red peppers, diced shallot, tomato and gherkins.
- Chop the steak into the same size dice as all the salad ingredients, mix together and dress with olive oil and creamed horseradish.
- Taste to check the seasoning.
- At the moment we are serving it with a drizzle of Dijon mustard, honey and cider vinegar dressing and some rocket leaves.
Enjoy the salad and enjoy the summer!
Fabulous recipe David! Hope you’re keeping well. All best wishes, Karen Cook, Rushlake Green